Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24,...

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Bibliographic Details
Main Authors:	Paolo D’Incecco, Sara Limbo, John Hogenboom, Veronica Rosi, Serena Gobbi, Luisa Pellegrino
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Series:	Foods
Subjects:	cheese ripening ripening extension cheese microstructure free amino acids capillary electrophoresis proteolysis volatile compounds confocal laser scanning microscopy
Online Access:	https://www.mdpi.com/2304-8158/9/3/268

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